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Oktoberfest Roast Pork

1 pound dried navy beans
1 teaspoon rubbed sage
1 teaspoon salt, optional
1/2 teaspoon pepper
1/8 teaspoon ground allspice
Dash cayenne pepper
1 boneless pork sirloin roast (3 pounds)
2 tablespoons canola oil
2 tablespoons chopped fresh parsley
1/2 cup chicken broth
2 medium tart apples, cut into wedges
1 large red onion, cut into wedges

Sort beans and rinse with cold water. Place beans in a Dutch oven; add

Printed from tasteofhome.com Aug 30, 2008

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Oktoberfest Roast Pork cont.

water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove
from the heat; cover and let stand for 1 to 4 hours or until beans
are softened. Meanwhile, combine the sage, salt if desired, pepper,
allspice and cayenne; rub over roast. In a Dutch oven, brown roast
in oil on all sides; drain. Drain and rinse beans, discarding liquid;
stir parsley into beans. Place beans around roast. Stir in broth.
Cover and simmer for 2 hours or until a meat thermometer reads
150°. Place apples and onions on top of beans; cover and
simmer for 30 minutes longer or until a meat thermometer reads
160°. Let stand 10-15 minutes before slicing.

Yield: 12 servings.